Caramel Apple Flatbread
BREAD
2-1/4 cups all-purpose flour
1/2 cup Quaker® oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
One 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 egg white
1 cup unpeeled chopped apple (about 1 large)
TOPPING
3/4 cup Quaker oats (quick or old fashioned, uncooked)
2/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup reduced-fat sour cream
1/4 cup chopped pecans or walnuts
Lightly spray large cookie sheet with cooking spray.
For bread, combine flour, oats, granulated sugar, yeast,
cinnamon and salt in food processor bowl; pulse machine on-off
several times until well mixed. In small saucepan, heat water
and oil until very warm (120°F to 130°F.) With motor running,
add liquids to flour mixture with egg white.
Process until dough begins to form a ball; continue processing
1 minute.
Turn dough out onto lightly floured surface.
Knead apples into dough. Pat into 14 x 11-inch rectangle on
cookie sheet. Cover with plastic wrap and let rise in warm place
40 minutes or until almost doubled in size.
Heat oven to 400°F. For topping, combine oats, brown sugar,
cinnamon and sour cream in small bowl; mix well.
Spread mixture evenly over top of dough; sprinkle with pecans.
Bake 16 to 18 minutes or until edges are light golden brown.
Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes.
Cut into squares. Serve warm.
MAKES 16 SERVINGS
Free Forum Hosting
Important Announcement
Prev Message
